Grilled Lamb Shoulder Chops

Ingredients

1 large egg

1 garlic clove, coarsely chopped

2 tablespoons coarsely chopped fresh chives

1 tablespoon coarsely chopped fresh flat-leaf parsley

1 1/2 teaspoons coarsely chopped fresh rosemary

1/4 cup plus 1 tablespoon extra-virgin olive oil

1/4 cup plus 1 tablespoon vegetable oil

Coarse salt and freshly ground pepper

4 lamb shoulder chops (each about 10 ounces and 1 inch thick)

1 lemon, cut into wedges, for serving

Directions

Using an immersion blender or a food processor, combine egg, garlic, and herbs. With the machine running, pour in oils in a slow, steady stream, blending until thickened. Season with salt and pepper. Transfer to a dish, press plastic wrap on surface, and refrigerate while lamb is cooking.

Preheat grill to medium-high. Season lamb with salt and pepper, and grill to desired doneness, about 5 minutes per side for medium-rare. Serve with aioli and lemon wedges.